Pastry production process - in crust forming stage separated by deep freeze storage from final baking stage

摘要

Pastry is produced from dough mouldings with a dia. of 6-40 mm (8-34mm) which are exposed in perforated moulds to a vapour or gas heat carrier for a dough raising and form stabilisation stage in which a crust is formed by a first baking process. Such mouldings can be deep frozen and stored until required. They are then unfrozen and placed in a one- to three-layer distribution in perforated moulds where a second baking process with a gas heat carrier bakes them together to the desired shape. This saves time for the dough raising operation (up to 50%) and final baking and replaces the continuous raising-baking process by storing an intermediate prod. until required. It results in a tasty prod. with a greater proportion of crispy crust.